Package.



W. HAIGH.

PACKAGE.

APPLlcAloN FILED AuG.3. 1914.

Patented Sept. 14, 1915.

mmm,

WILLIAM HAIGH, OF BALTIMORE, MARYLAND.

PACKAGE.

Specification of Letters Patent.

Patented Sept. 11, 1915.

-ft`o cook, are offered to the trade in various forms. These commonly consist of a farinaceous or gelatinous substance dried to reduce the weight and volume to the last degree and ground orshredded so as ,to be 15 easily soluble. In manufacturing the desserts thus presented to the trade however, the attempt is made to ofer the product in a condition in .which it requires merely the addition of liquid, either hot or cold, to

place it in an edible condition; in other words, the flavoring is incorporated in the farinaceous or gelatinous material before it is dried and ground to form the finished product. It is found that prepared foods made in this way are not satisfactory, first,

because the pleasant flavors and odors of the various fruits and berries which are embodied in the best Havoring extracts, are due to volatile substances which are either dean stroyed or driven 0E in drying; second, be-

cause the same substances in so far as they are not driven 0E in drying, deteriorate to such a degree when kept in the porous containers in which such prepared foods are put up, that their presence cannot be detected when the product finally reaches the table; and a third disadvantage is due to the fact that these various prepared or partly prepared foods are necessarily boiled or at to least heated for a considerable period in the final treatment by the consumer prior to serving, and if the lavoring has not previously evaporated and escaped, it is sure to be destroyed or lost at this time.

To avoid these various difficulties and produce a prepared material which can be offered to the trade in such a way that it is available to produce a palatable and delicately flavored dessert with the minimum of to diiiculty in preparation, is thesubject of my invention.

To this end I combine in a single package, a quantity of dried and ground farinaceous and gelatinous material and sugar sucient tt in quantity for a single making, with a quantity of avoring extract to combine with the' body or principal material, but to prevent evaporation of the extract and deterioration from the various causes outlined, instead of incorporating it in this material, I inclose it in a separate container so that the package 'as presented consists of apaper or similar box marked with the various inscriptions incident to such packages, and containing a sack, preferably of paper or similar material, inclosing the dried farinaceous or gelatinous powder to compose the body material of the pudding or similarV dessert, together with a small vial of flavoring, the body material being sufiicient in quantity for a single making and the Havering extract being sufficient to combine with the body material.

A package of the kind referred to constructed in accordance with my invention in its preferred form, is illustrated in the accompanying drawing. e

F'gure l is a front elevation of the package, a portion of the wall of the box being broken away to vdisclose the contents; Fig. 2 is a side elevation of the same, a portion being likewise broken away, and a portion of the sack being removed to show the material contained therein; Fig. 3 is a top plan of the box opened to disclose the vial wrapper and the sack; Fig. 4 shows the vial and wrapper with the latter partly removed, the vial being also broken away to disclose the liquid; and Fig. 5 is an elevation showing the sack.

Referring 'to the drawing by numerals, each of which is used to indicate the same or similar parts in the different figures, the device consists of a paper box or similar container l, in which is inclosed a paper or similar sack 2 containing sufficient powdered 01 comminuted material 3 for a single mixing, and a vial 4 containing suiicient flavoring extract to combine with the dry material.

p In the preferred form of the invention, the powdered material consists of combined gelatinous and farinaceous substances, dehydrated to a high degree and unfiavored, and the flavoring extract is of the highest quality and eiiiciency as it contains all of the volatile products necessary to give the natural avor of the fruit. As there is suicient liquid present to take up this extract with its volatile properties when thus added, and as the dessert is not heated after the eX- tract is added, the flavoring thus applied a short time, as one or tWo minutes.

remains in the finished dessert Without depreciation orloss of any of its properties.

To use the material in the package, the contents of the bag is mixed with a little cold liquid, forming a paste, then boiling liquid is added and the mixture is boiled for After this the contents of the vial is added and stirred in, and the mixture is cooled.

It Will thus be apparent that the flavoring is not heated for any considerable period.v

and that the volatile constituents, as soon as they are exposed, are taken up by an excess of liquid so vthat they are never boiled or otherwise exposed for evaporation.

Having thus described my invention, what I claim and desire to secure by Letters Patent is:

WILLIAM HAIGH.

Witnesses:

ZELLA KUHN, EDWIN F. SAMUELS. 

